Soyabean Cake — Export Quantity in Madagascar
Madagascar: Soyabean Cake — Export Quantity was 0 t in 2013. ◆ Volatile
Soyabean Cake — Export Quantity in Madagascar, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for soyabean cake — export quantity in Madagascar is 0 t, measured in 2013. That is the lowest value across all 53 years on record.
Over the whole period, soyabean cake — export quantity in Madagascar peaked at 300 t in 2007 and was at its lowest, 0 t, in 1961.
That places Madagascar 89th out of 120 countries with data for 2013, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Soyabean Cake — Export Quantity in Madagascar, year by year
| Year | t | Change |
|---|---|---|
| 1961 | 0 t | — |
| 1962 | 0 t | — |
| 1963 | 0 t | — |
| 1964 | 0 t | — |
| 1965 | 0 t | — |
| 1966 | 0 t | — |
| 1967 | 0 t | — |
| 1968 | 0 t | — |
| 1969 | 0 t | — |
| 1970 | 0 t | — |
| 1971 | 0 t | — |
| 1972 | 0 t | — |
| 1973 | 0 t | — |
| 1974 | 0 t | — |
| 1975 | 0 t | — |
| 1976 | 0 t | — |
| 1977 | 0 t | — |
| 1978 | 0 t | — |
| 1979 | 0 t | — |
| 1980 | 0 t | — |
| 1981 | 0 t | — |
| 1982 | 0 t | — |
| 1983 | 0 t | — |
| 1984 | 0 t | — |
| 1985 | 0 t | — |
| 1986 | 0 t | — |
| 1987 | 0 t | — |
| 1988 | 0 t | — |
| 1989 | 0 t | — |
| 1990 | 0 t | — |
| 1991 | 0 t | — |
| 1992 | 0 t | — |
| 1993 | 0 t | — |
| 1994 | 0 t | — |
| 1995 | 0 t | — |
| 1996 | 0 t | — |
| 1997 | 0 t | — |
| 1998 | 0 t | — |
| 1999 | 0 t | — |
| 2000 | 219 t | — |
| 2001 | 0 t | -100.0% |
| 2002 | 0 t | — |
| 2003 | 0 t | — |
| 2004 | 0 t | — |
| 2005 | 0 t | — |
| 2006 | 60 t | — |
| 2007 | 300 t | +400.0% |
| 2008 | 0 t | -100.0% |
| 2009 | 0 t | — |
| 2010 | 0 t | — |
| 2011 | 0 t | — |
| 2012 | 0 t | — |
| 2013 | 0 t | — |
Madagascar compared with similar countries
- Madagascar's 0 t is below the median for low income countries, which is 63 t. (8 countries reporting)
- Madagascar's 0 t is below the median for Sub-Saharan Africa, which is 60 t. (21 countries reporting)
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 0 t | 0 t | 0 t | 9 |
| 1970s | 0 t | 0 t | 0 t | 10 |
| 1980s | 0 t | 0 t | 0 t | 10 |
| 1990s | 0 t | 0 t | 0 t | 10 |
| 2000s | 57.9 t | 0 t | 300 t | 10 |
| 2010s | 0 t | 0 t | 0 t | 4 |
Countries ranked near Madagascar
- 86 Japan 2 t compare
- 86 Nigeria 2 t compare
- 88 Sri Lanka 1 t compare
- 89 Albania 0 t compare
- 89 Algeria 0 t compare
- 89 Armenia 0 t compare
- 89 Azerbaijan 0 t compare
- 89 Bangladesh 0 t compare
- 89 Botswana 0 t compare
- 89 Colombia 0 t compare
- 89 C�te d'Ivoire 0 t compare
- 89 Cyprus 0 t compare
- 89 Czechoslovakia 0 t compare
- 89 Ecuador 0 t compare
- 89 Eswatini 0 t compare
- 89 Grenada 0 t compare
- 89 Guyana 0 t compare
- 89 Jamaica 0 t compare
- 89 Kuwait 0 t compare
- 89 Kyrgyzstan 0 t compare
- 89 Lebanon 0 t compare
- 89 Mali 0 t compare
- 89 Morocco 0 t compare
- 89 New Zealand 0 t compare
- 89 Nicaragua 0 t compare
- 89 Peru 0 t compare
- 89 Philippines 0 t compare
- 89 Saudi Arabia 0 t compare
- 89 Senegal 0 t compare
- 89 Sudan (former) 0 t compare
- 89 Sweden 0 t compare
- 89 Uruguay 0 t compare
- 89 Uzbekistan 0 t compare
- 89 Yemen 0 t compare
More agriculture & rural data for Madagascar
- Agriculture, forestry, and fishing, value added (current US$), annual 10.42 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.217 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 130.06 current US$ per person (2025)
- Rural population, annual growth rate 1.72 % change on previous year (2025)
- Rural population, per unit of GDP 0.0011 units per US$ of GDP (2025)
- Rural population, per capita 0.671 units per person (2025)
- Share of GDP from agriculture 21.7% (2025)
- Agriculture as a share of GDP vs. GDP per capita 21.7% (2025)
- Agricultural raw materials exports 1.6% (2024)
- Agricultural raw materials imports 2.3% (2024)
Frequently asked questions
- What is soyabean cake — export quantity in Madagascar?
- Soyabean cake — export quantity in Madagascar was 0 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean cake — export quantity recorded in Madagascar?
- The highest recorded value was 300 t in 2007.
- What is the lowest soyabean cake — export quantity recorded in Madagascar?
- The lowest recorded value was 0 t in 1961.
- How does Madagascar rank for soyabean cake — export quantity?
- Madagascar ranks 89th out of 120 countries with data for 2013.
- Where does this Madagascar data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Soyabean Cake — Export Quantity. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
Food Balance Sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per caput food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.